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Creamy Vegan Dahl

This Indian inspired dish is the perfect comfort dish, it's cosy, it's creamy and it's incredibly tasty.


• 4 tbsp olive oil

• 2 tbsp cumin seeds

• 2 tbsp ginger (grated)

• 4-5 cloves garlic (minced)

• 2 tsp tumeric

• 1 tsp cayenne

• 2 tsp ground cumin

• 1/2 tsp ground coriander

• 1 tsp curry powder

• 1 tbsp onion powder

• 2 tbsp tomato paste

• 1 cup red lentils

• 2 cups water

• 1 tin chopped tomatoes

• 1 tin coconut milk

• 1 vegetable stock cube


1. Add olive oil to a big pot then add the cumin seeds and fry on medium heat for about 1 minute.

3. Add the ginger and garlic and cook for another minute, then add all the spices and tomato paste, cook for 1 minute.

5. Add lentils, stock cube, water and chopped tomatoes, give it a stir and let it simmer on low to medium heat for about 20 minutes.

7. Add coconut milk, stir and let it cool for about 2-5 minutes.

9. Serve it with naan bread, rice and garnish the dish with fresh lemon juice and coriander👌


• It's important to and the coconut milk as the last thing because if you cook it too much it will lose the creaminess.

• Adding fresh tomatoes or any other vegetable in the dahl taste incredible so that's also a big recommendation from me.


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